Hi, I am Jane. Today, I will show you a way to prepare light and fluffy chiffon recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Light and Fluffy Chiffon Recipe
Light and Fluffy Chiffon is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Light and Fluffy Chiffon is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have light and fluffy chiffon using 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Light and Fluffy Chiffon:
- Prepare 4 Eggs
- Prepare 50 grams Cake flour
- Make ready 50 ml Milk
- Take 50 grams Sugar
- Get 2 or 3 drops Vanilla essence
Instructions to make Light and Fluffy Chiffon:
- Separate the egg yolks from the egg whites. Preheat your oven to 160°C. Sift the cake flour.
- Put the egg yolks and half of the sugar in a bowl, and mix it well with a hand mixer until it becomes whitish. Once it has turned whitish, add the milk and mix it all together.
- Add the sifted cake flour little by little, switch from the hand mixer to a whisk to keep it from clumping, and mix it well. Add in the vanilla essence.
- Now make the meringue. Add the egg whites to the remaining sugar, and whip them until stiff peaks form or until the bowl can be held upside without the meringue moving.
- Add 1/3 of the meringue to the egg yolk batter bowl and whisk it in firmly. Then add half of the remaining meringue and fold it in with a spatula until it reaches a consistency where it can be cut with the spatula, and finally add the remaining meringue and mix until it reaches the same consistency. (All together, add the meringue 3 times) Make sure to mix it well.
- Pour the batter into the cake mould from a height. Run a chopstick through the batter once to get rid of any air trapped inside and bake the cake at 160°C for 30 to 35 minutes. Once the cake has finished baking, turn the pan upside down and let it cool completely before removing the cake from the mould. Please remove it slowly and with caution.
So that’s going to wrap it up for this exceptional dish light and fluffy chiffon recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
